BLUEBERRY BUCKLE
Makes 12 to 16 servings
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CAKE:
2 cups fresh or frozen blueberries
1/3 cup milk
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup butter or margarine softened
1 egg
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Glaze:
2 tablespoons butter or margarine
1/4 cup sugar
1 tablespoon lemon juice
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(1) To make the cake: Rinse the fresh blueberries, 
discarding any stems or blemished berries. Or, thaw the
frozen blueberries and drain.
(2) Preheat the oven to 350 degrees. Grease an 8x8x2-
inch baking dish; set aside.
(3) in a glass measuring cup, combine the milk and the 
1 teaspoon lemon juice; set aside.
(4) In a medium mixing bowl, combine the 3/4 cup sugar,
the 1/4 cup softened butter or margarine and the egg.
Beat with an electric mixer on medium speed until
smooth. Continue beating while gradually adding the
milk mixture.
(5) In a small mixing bowl, stir together the flour,
baking powder, and salt.  Add the flour mixture to the
butter mixture, mixing well.  Gently fold in the berries
by hand.
(6) Spread the batter in the prepared baking pan. Bake
in the 350 degree oven about 40 minutes or until or 
until a wooden toothpick inserted near the middle comes out
clean.  just before the cake is done, prepare the glaze.
(7) To make the glaze: in a small saucepan, melt the 2
tablespoons butter or margarine.  Stir in the 1/4  cup
sugar and the 1 tablespoon lemon juice. Cook and stir
over low heat until the mixture is bubbly. Remove from
heat.
(8) When the cake tests done, pour the glaze over the 
top.  Return the glazed cake to the oven and broil 3 
inches from the heat for 1 to 2 minutes or until the
glaze bubbles.  Watch carefully to avoid overbrowning.